photography by: Louis Hiemstra
It's hard to believed that these soft, spongy pancakes are only moderately sinful.
Serves: 4
Preparation: 10 minutes
Baking: 15 minutes
1 cup plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
Juice and zest of 1 orange
1 cup low fat or fat free milk
1 tsp vanilla extract
1 egg, whisked
1 cup fresh or frozen blueberries
1 Tbsp of cooking oil
To serve
Pure maple syrup or berry sauce
Extra blueberries
Sift the flour, baking powder, bicarbonate of soda and salt together into a bowl.
Combine the orange zest and juice, milk, vanilla extract and whisked egg.
Stir the mixture into the flour mixture to form a smooth batter. Stir in the blueberries.
Heat the oil in a non-stick frying pan over a medium-high heat.
Pour spoonfuls of the batter into the pan and cook until bubbles form on the surface and the base is light golden brown. Turn the hotcakes over and cook for 1-2 minutes longer or until golden.
Serve sprinkled with extra blueberries and drizzle with a little maple syrup or berry sauce.
Notes:
Put the cooked pancakes on a plate, cover with foil and keep warm on a low heat in the oven while you cook the rest of the batter.
Boost your fruit intake even more by serving your hotcakes with mixed berries or banana and peach slices.
Variations:
Raspberry hotcakes:Replace the blueberries in this recipe with raspberries
Banana hotcakes: Replace the blueberries with 2 small mashed bananas and add 1 tsp cinnamon spice.
